Herbs rabbit with potato chips

Name: Herbs rabbit with potato chips
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 200 g Carrots; 2 Onions; 4 Stem(s) Sage; 10 Stem(s) Thyme; 4 Garlic cloves; 4 legs of rabbit (about 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS + 375 ml sunflower oil; 1/4 l dry red wine; 500 ml Vegetable broth; 1 egg (size M); 1 TABLESPOON Lemon juice; 800 g Potatoes

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

200 g Carrots
2 Onions
4 Stem(s) Sage
10 Stem(s) Thyme
4 Garlic cloves
4 legs of rabbit (about 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS + 375 ml sunflower oil
1/4 l dry red wine
500 ml Vegetable broth
1 egg (size M)
1 TABLESPOON Lemon juice
800 g Potatoes

Directions

1
Peel carrots and onions and cut into cubes. Wash sage and thyme, shake dry, pluck leaves from the stalks except for some thyme for garnishing. Peel 2 garlic cloves and cut into fine cubes.
2
Wash the legs, pat dry and season with salt, pepper, garlic and thyme. Heat 2 tablespoons of oil in a frying pan and fry the legs in portions all around. Remove the legs and sauté the prepared vegetables in the frying fat.
3
Deglaze with wine and stock. Put legs and sage into the roaster and bring to the boil. Braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 2-2 1/2 hours. For the aioli, peel the remaining garlic.
4
Puree the garlic, egg, lemon juice and 1/4 teaspoon salt with a hand blender to a homogenous mass. Add 125 ml oil drop by drop while stirring. Peel and slice the potatoes. Heat 250 ml oil and deep-fry the potatoes in portions.
5
Remove the finished potatoes, drain the oil well and season the potato slices with salt. Remove the rabbit from the sauce. Pour the sauce through a sieve. Arrange rabbit, sauce, potatoes, aioli and garnish with thyme.
6
Tomato salad tastes good with it.